For the pasta bring salted water to the boil.
Wash pumpkin, remove seeds and cut into 2cm cubes, spring onions into thin rings.
Cut sage and bacon into strips. Chop the garlic finely.
Cook pasta al dente. Heat oil in a pan and fry pumkin cubes for 2-3 minutes, add bacon and fry for another 2 minutes.
 Add spring onions and garlic, saute, add sage leaves and pour in beef stock and cream. Boil all 5 minutes to leave open. Season with lemon, salt and pepper.